Spiced Courgette and Chickpea patties recipe

By Jael Davison, Catering Assistant

You need:

Makes 6-8 patties

  • 1 can chickpeas, drained and rinsed
  • 1 small red onion roughly chopped
  • 1 small courgette, grated
  • 3 tbsp finely chopped coriander/cilantro
  • 1 cup oats
  • 2 tbsp peanut butter (or another nut butter)
  • 3 tbsp red wine vinegar
  • 1 tbsp sriracha sauce (or any hot sauce)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp black pepper
  • ½ tsp sea salt

Using a food processor, whizz the chickpeas and onions, you are looking for a chunky mash consistency. Scrap out into a large mixing bowl, add all the other ingredients. You can use a wooden spoon to mix this, but I find it easier and more satisfying to get my hands in there and squidge it all together.

Form into patties.

Heat a frying pan on medium heat add a couple of tbsp oil. When hot, fry the patties for 3-5 minutes on each side. Drain on kitchen towel and serve.

Alternatively, bake in a preheated oven, 180/gas 4 for 20-25 mins.

Hints and Tips

These freeze well. Double the recipe, great for making a dent in courgette gluts.

Really good served with crudités and your favourite dipping sauce.

For a different spice profile, omit the cumin and garlic powder. Instead, use Cajun or Taco spice mixes.